Techniques · 8 min read
A Better Way to Slice an Onion
Learn three practical onion cuts, from wide wedges for the oven to thin rings for a sandwich, with a stable setup and clear cues for each.
Techniques
Practical ways to use heat, timing, and texture to make dinner better.
Techniques · 8 min read
A Pot of Rice Built for Better Bowls
Get separate, tender grains for a rice bowl and learn how to use the pot’s steam, from the first rinse through the covered rest.
Techniques · 8 min read
Bake Fish in a Parchment Packet
Fold a tidy packet around a fish fillet and quick cooking vegetables, then use the small amount of broth inside to finish the plate.
Techniques · 8 min read
Crisp Chicken Thighs Start in the Skillet
Render skin slowly, finish the meat with steady heat, and use a thermometer to tell when bone-in chicken thighs are ready.
Techniques · 8 min read
Getting to Know Your Cast Iron Skillet
Learn how to heat, cook in, clean, and store a bare cast iron skillet with a few experiments that reveal how your own pan behaves.
Techniques · 8 min read
Grill Zucchini for a Tender Center and Brown Edges
Use thicker slabs, a hot grate, and one deliberate flip to bring out zucchini’s sweetness without steaming it in its own juices.
Techniques · 8 min read
Steam Vegetables Without Losing Their Bite
A little space in the basket and a sensible order of cooking make it possible to serve several vegetables hot, bright, and properly tender at once.
Techniques · 8 min read
The Vinaigrette That Fits the Salad
Make a small batch of vinaigrette, taste it with the ingredient it will dress, and learn what to adjust before it reaches the bowl.